Crispy Parmesan Potato Stacks
shared by Nibblore Kitchen
These golden potato towers have crisp, lacy edges and tender centers flavored with garlic, butter, and Parmesan. A standard muffin pan keeps the thin slices upright while concentrating the savory coating in every layer. Serve them as a photogenic side for roast chicken, steak, or a holiday dinner. • Choose similarly sized, medium potatoes so the rounds fit neatly inside standard muffin wells. • Keep the slices close to 2 mm thick; thicker slices may remain firm before the edges become too dark. • A metal muffin pan produces crisper sides than silicone, and thorough greasing helps the Parmesan crust release cleanly. • Place the muffin pan on a rimmed sheet pan if the stacks are filled above the wells, as a little butter may bubble over. • Use russet potatoes for a fluffier center and more rugged edges, but peel them if the skins are thick. • Replace thyme with finely chopped rosemary, using 1/2 teaspoon because its flavor is stronger. • Substitute finely grated Pecorino Romano for Parmesan and reduce the kosher salt to 3/4 teaspoon. • Use garlic-infused olive oil in place of the olive oil and omit the fresh garlic for a milder flavor. Refrigerate cooled stacks in an airtight container for up to 4 days. Reheat on a metal baking sheet at 200°C (400°F) for 10 to 14 minutes until hot and crisp; avoid microwaving, which softens the edges. Freeze in a single layer before transferring to a freezer container for up to 1 month, then reheat from frozen at 200°C (400°F) for 18 to 22 minutes.
- Total time
- 70 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2 tbspunsalted butter, melted, plus more for greasing
- 2 tbspolive oil
- 2 clovegarlic, finely grated
- 1 tspfresh thyme leaves, finely chopped
- 1 tspkosher salt
- ½ tspblack pepper, freshly ground
- 900 gYukon Gold potatoes, scrubbed
- 75 gParmesan cheese, finely grated
- 2 tbspfresh flat-leaf parsley, finely chopped
Instructions
- 1Heat the oven to 200°C (400°F) with a rack in the lower-middle position. Generously butter 12 wells of a standard metal muffin pan.
- 2Whisk the melted butter, olive oil, garlic, thyme, salt, and black pepper together in a large bowl.
- 3Slice the unpeeled potatoes crosswise into rounds about 2 mm thick using a mandoline or a sharp knife. Add them immediately to the butter mixture and toss thoroughly with your hands, separating the slices so each one is coated.
- 4Add 60 g of the Parmesan and toss again until evenly distributed. Build 12 compact stacks in the prepared muffin wells, arranging the larger rounds near the bottom and filling each well slightly above the rim; the potatoes will shrink as they bake. Spoon any seasoned butter remaining in the bowl over the stacks.
- 5Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 20 minutes, until the centers are tender when pierced with a thin knife and the exposed edges are beginning to brown.
- 6Sprinkle the remaining 15 g Parmesan over the stacks. Bake uncovered for 8 to 10 minutes more, until deeply golden with crisp edges. If extra color is needed, broil 10 cm from the heat for 1 to 2 minutes, watching continuously to prevent burning.
- 7Let the stacks rest in the pan for 5 minutes. Run a thin offset spatula or butter knife around each one, then lift it out carefully. Arrange on a serving platter, scatter with parsley, and serve hot.